Can you believe it? Summer is almost over! The only thing that can actually stop me from screaming "NOOOOOOOOOOOOOOO!" at the top of my lungs is that we still have two more weekends until the official end of the get-outdoors-as-much-as-possible season.
And what are you going to do with those last few weekends? Well, getting to the beach is the obvious choice but what I will personally be doing is grilling, grilling, grilling!
I've written about some of the best Latin grill recipes this summer, I know, but in this you-want-to-lick-the-computer-screen slideshow, I'm sharing my favorites: grilled guacamole, Mexican elotes, coconut-lime shrimp, lechón asado and, of course, a grilled pineapple sundae for dessert!
Read more ¿Que Mas? The Mamás Latinas Ultimate Latin BBQ Grilling Guide (RECIPES)
What is YOUR favorite Latin grill dish? Share with us in the comments below!
Grilled Guacamole
Ingredients: 4 Hass avocados (ripe but not squishy), Olive oil, 1/2 lime, Kosher salt and freshly ground pepper, 1 clove garlic, minced or pressed (optional), 1/4 red onion, finely chopped (optional), 1/3 cup cilantro, finely chopped (optional)
Directions:
1. Heat a gas or charcoal grill and oil the grate lightly. Split each avocado skin with a sharp knife, just piercing the skin. Peel the skin away, leaving the avocado whole. Cut the avocado in half lengthwise, and remove and discard the pit. Lightly brush each avocado half with olive oil.
2. Arrange the avocado halves on the grill and cover. Grill for about 5 minutes, then flip. Cover and grill for another few minutes, or until the avocados are heated through and have grill marks. (Keep an eye on them; I was doing them on a low heat; depending on your grill it could take less — or more! — time.)
3. Take the avocados off the grill and let them cool slightly. Smash them with a fork and stir in the juice from 1/2 a lime, and salt and pepper to taste. Add garlic, onion, and cilantro, if you wish. Serve immediately with chips.
Recipe courtesy of The Kitchn
Elotes (Mexican Corn on the Cob)
Ingredients: 4 ears of corn , 3 tablespoons mayo , 2 tablespoons sour cream , 1/4-1/2 teaspoon lime zest , 1/2 teaspoon fresh lime juice , 1/4 teaspoon cayenne pepper , 1/4 teaspoon chili powder , pinch of salt , 1 cup crumbled or grated Cotija cheese
Directions:
1. You can grill your corn, but since I didn't have a grill I just tossed it into a pot of boiling water. I then rolled the corn around in a skillet after it was boiled just to brown it a tad. Definitely not as good as a grill, since it didn't create that smokey flavor like grills do, but it did the trick.
2. While your corn is cooking, use a cheese grater to grate the Cotija. Make sure to grate the cheese over a large plate since you'll eventually be rolling your corn in it.
3. To create the spread, mix together the sour cream, mayo, lime zest, lime juice, chili powder, cayenne, and salt. You can definitely make this ahead of time, cover it, and store it in the fridge, so all the flavors can get to know each other
4. Once the corn is done and hot, hot, hot, with the back of a spoon, rub the mayo/cream cheese spread over each ear of corn. Then roll the corn in the grated cheese.
5. Once each ear of corn is rolled in the grated cheese, feel free to sprinkle another dash of chili powder or splash with lime juice!
Recipe courtesy of We're Not Martha
Sugarcane-Skewered Shrimp With Coconut-Lime Glaze
Ingredients: 1 1/2 cups coconut milk, 3/4 cup cream of coconut, 3/4 cup lime juice (from 6 to 8 limes), 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 3 pounds large shrimp (peeled and deveined), 16 (5-inch) sugarcane skewers, Salt and black pepper, 3 limes (cut into wedges)
Directions:
1. Prepare the glaze: Place all the glaze ingredients in a medium saucepan and bring to a boil over medium-high heat (make sure you have enough space in the top of the pot as the mixture will bubble). Lower the heat to medium and cook for 25 minutes, or until the mixture is reduced by two-thirds. It will take on a dark tan color. Stir intermittently to prevent the mixture from sticking to the bottom of the pot. Set aside. You can use the glaze immediately or you can make it in advance and keep it in the refrigerator. Bring to room temperature before using.
2. Prepare the Shrimp: Skewer about 2 shrimp onto each sugarcane spear. If the skewers aren't sharp enough, you may need to make small incisions through the shrimp with a thin knife.
3. Glaze and Grill the Shrimp: Heat your grill to high (550ºF degrees) and close the lid. Wait at least 15 minutes before continuing. Season the shrimp all over with salt and pepper and slather glaze over all sides as well. Oil the grill grates with a vegetable-oil-soaked paper towel held with a long pair of tongs. Place the shrimp skewers on the grill and keep the lid open so the shrimp don't overcook before the sugars in the glaze caramelize. Grill the shrimp for about 4 minutes per side, basting as it cooks with more glaze. The shrimp are ready when they turn opaque and the glaze begins to caramelize.
4. Serve: Arrange the shrimp skewers on a platter and serve with lime wedges to squeeze over the shrimp.
Recipe courtesy of The Stir
Lechón Asado, a.k.a. Cuban Grilled Pork
Ingredients (for the citrus garlic marinade): 4 cups (1 quart) seville orange juice or 2 2/3 cups lime juice and 1 1/3 cup orange juice, 1 tablespoon ground cumin, 2 tablespoons dried oregano, 2 heads garlic (roughly chopped), 3 tablespoons salt, 1 tablespoon black pepper, 2 onions (cut into rings). Ingredients (for the pork): 6 to 8 pounds boneless pork shoulder butt (blade roast), Salt
__Directions:
__1. Prepare the marinade: Mix all marinade ingredients in a bowl and let sit for 10 minutes.
2. Marinate the pork: If using a flavor injector, strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up. If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork. Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top. Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
3. Boil the marinade for basting: Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid.
4. Grill the pork: Before heating your grill, remove the pork from the refrigerator and bring to room temperature. Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs. If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat). Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).
Recipe courtesy of Epicurious.
Caramelized Pineapple Sundaes with Coconut
Ingredients: 1(2-pound) pineapple, peeled, cored, and sliced into 1/2-inch-thick rings, 2 teaspoon(s) vegetable oil, 1/2 cup(s) sweetened shredded coconut, 2 1/2 pint(s) fat-free vanilla frozen yogurt, Mint sprigs, for garnish
Directions:
1. Light a grill. Brush the pineapple rings with the vegetable oil. Grill over moderately high heat, turning occasionally, until the pineapple is lightly charred and softened, about 8 minutes. Transfer the rings to a work surface and cut into bite-size pieces.
2. In a medium skillet, toast the coconut over moderate heat until golden, about 2 minutes. Transfer to a plate to cool.
3. Scoop the yogurt into sundae glasses or bowls. Top with the grilled pineapple, sprinkle with the coconut, garnish with the mint sprigs, and serve right away.
Recipe courtesy of Delish.com.
